Rating: 3 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
  • 4 Ratings
Source: Better Homes and Gardens


Recipe Summary

25 mins
1 hr 10 mins
15 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees F. Stand roast on one end. To make an opening for the fruit, insert a long knife with a 1-inch-wide blade through center of roast.* Remove the knife and, alternating apricots and plums, stuff and pack fruit in the opening.

  • In bowl combine mustard, garlic powder, and pepper; rub meat all over with mustard mixture.

  • Place vegetables in 13x9x2-inch baking pan; place roast on vegetables. Pour wine over roast. Add 2 tablespoons water to pan.

  • Roast, uncovered, 80 to 90 minutes or until instant-read thermometer inserted in meat (not touching fruit) registers 150 degrees F. Transfer roast to warm platter. Reserve vegetables for another use. Cover roast with foil; let stand 15 minutes. Meat temperature after standing should reach 160 degrees F. To serve, slice roast and sprinkle herbs. Makes 8 servings.


If necessary, cut an opening in each side, stuff half the fruit from each side.

Nutrition Facts

359 calories; fat 16g; cholesterol 75mg; saturated fat 6g; carbohydrates 17g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 9g; protein 26g; vitamin a 2769.6IU; vitamin c 2.4mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 5.1mg; vitamin b6 0.5mg; folate 16.1mcg; vitamin b12 0.5mcg; sodium 251mg; potassium 690mg; calcium 30.3mg; iron 1.4mg.